Ingredients
1.5 lb. potatoes
1 large white onion (diced)
3-4 hard boiled eggs (rough chopped)
dill 3 Tbsp.
salt to taste
ground black pepper to taste
sweet/hot pickles (rough chopped)
pickle brine 1 Tbsp.
celery seed 3 Tbsp.
mayonnaise 1 cup
plain yogurt ½ cup
sour cream 2/3 cup
Dijon mustard 3Tbsp.
lemon juice 1 tsp.
Preparation
Cut potatoes into small ~1 inch chunks. Boil in salted water until fork tender (15-20 minutes). To create salad dressing mix Mayonnaise, yogurt, and sour cream until blended. Add dill, celery seed and pickle brine then salt and pepper to taste. In a large bowl combine onion, potatoes, pickles and egg. Pour salad dressing mixture over the top and toss gently to coat. Refrigerate at least 1 hour prior to serving.
